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Sirloin Cap Steaks - Suggestions?

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Teefus
Teefus Posts: 1,208
in EggHead Forum
I grabbed a pack of prime sirloin cap steaks at Costco yesterday as part of a Valentines Day surf and turf for my bride. I'd never seen these before. They're very well marbled and the perfect size. I asked the butcher about them and he had good things to say. They were priced right and worth a roll of the dice.

I did my usual salt and pepper followed by a quick sear on both sides, some indirect time, and a five minute rest before serving. Not too bad! They have a much stronger flavor than most steaks (liver overtones), but were not quite as tender as I'd hoped. I just wonder if there's a better preparation method than the standard direct grille?

Suggestions, experiences, horror stories welcome.....
Michiana, South of the border.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    You could Sous Vide them for a day to get them more tender but I really like them just the way you cooked them. They are not the most tender cut but as you said they shine with beef flavor. Leftovers are great thin sliced on a sandwich or street taco style with a little DP Mole.
    Thank you,
    Darian

    Galveston Texas
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  • Shiff
    Shiff Posts: 1,835
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    If these are Top Sirloin Cap Steaks then you can look up Picanha which is a Brazilian Steakhouse specialty. I know there have been posts about these.  I have made them the same way you did and like them.
    Large BGE
    Barry, Lancaster, PA
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